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chimichurri rice

(4 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

A delicious rice pilaf side dish with a chimichurri flavor base that gives it a distinct Argentinian flair. It's a great side dish to serve alongside just about any grilled beef or a grilled pork main dish.

(4 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 25 Min
method Saute

Ingredients For chimichurri rice

  • 2 Tbsp
    olive oil
  • 2 cups
    uncooked basmati rice
  • 1/2 cup
    chopped onion
  • 2 Tbsp
    fresh lime juice
  • 1/2 tsp
    fresh ginger, grated
  • 1/2 tsp
    minced garlic
  • 1/4 tsp
    crushed red pepper flakes
  • 1/2 cup
    low-sodium tomato sauce
  • 4 cups
    low-sodium chicken broth
  • 1 cup
    frozen green peas
  • 3 Tbsp
    fresh cilantro, chopped
  • 2 Tbsp
    fresh parsley, chopped

How To Make chimichurri rice

  • 1
    In a large saucepan with a lid, heat the oil over medium heat. Add the rice and the onion to the hot oil, and cook, stirring frequently until the onion is tender and translucent.
  • 2
    Reduce the heat to very low. Stir in the lime juice, ginger, garlic, and red pepper flakes. Stir quickly, and then add the tomato sauce. Stir well. Stir in the chicken broth and peas. Increase the heat to medium-high, and cook until it begins to bubble.
  • 3
    Once it begins to bubble, reduce heat to low, cover the pan, simmer for 15 to 20 minutes or until nearly all of the liquid is absorbed.
  • 4
    Remove the lid, and fluff the rice with a fork. Fold in the cilantro and parsley. Season with salt and pepper, if desired, and serve immediately.
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